The Marlboro democrat. [volume] (Bennettsville, S.C.) 1882-1908, 1887-02-02
FARM NOTES.

How TO HAVE GooD BUTTER.
Farmers and dairymen are not entirely
responsible for all the bad butter to be
Iound IN our markets. Much that
would otherwise have reached the CON
sumer IN fair condition is ruined in tho
grocers' hands by being stored in badly
ventilated cellars and other places, with
decayed vegetables, Kerosene, sc. The
lndiscriminating taste Of the general
public ls also q great hindrance to i'm
proyement in tho manufacture OF but.
ter. Some few there are who must
have really good butter, and are willing,
II need be, to pay a high price for it;
but 1t has been rare for an ordinary
farmer to meet with such customers MS
these.
The general run Of tho public do not
know high class from inferior buttor,
unless the butter is very bad. The
story is we'll known Of the clever grocer
who, when he got Il firkin OF butter,
used to sawlt III half and label ono half
twenty cents and the other twenty-five
cents; customers tasted and looked
knowing, and, generally came to the
conclusion that for the sake Of five
cents they had better take The best; ait.
live lirkins went Off at twenty-five cents
u pound for every one that was sold at
twenty cents. The fact is, there las
been such u quantity of inferior butter
forced on the market that people have
got used to 1t. The most that can be
said Is that some is less bad than others.
Few know the delicate aroma and
nutty favor or the best sweet cream
butter.
The great majority OF consumers are
content If they got butter devoid OF
strong taste or smell, hence the opening
for buttcrine, which is free from bad
odor and has NJ unpleasant taste, or
rather very little taste Of any kind.
But the remedy lies largely in the hands
Of the butter producer. In tho first
place every effort should be made to
manufacture good article, and mar
ket 1t III an attractive shape. Second-
ly, those who can and do make good
butter should seek q market where
such products are appreciated. If the
local dealer pays one prico for all but
ter, regardless Of quality, the butter.
maker should transfer his business to
sOme dealer more nearly abreast with
the times. The lone price" dealer will
thus only get tho inferior article, and
he Will socn change his policy. When
the practice Of paying for butter ac-
cording to quality becomes general,
but little bad butter will be produced.
Cows AND SHEEP. Try to keep the
milch COWS up to the amount Of milk
given last month, II it is possible.
Even though the grain may for a while
cost more than it would to accept Il
smaller amount Of milk for time, yet
it Is well to remember the danger Of
establishing bad precedent, and IL The
COWS shrink in milk now they will not
be likely to increase their product again
until spring. DO not allow them to
run IN moving lands, or even in pas.
lures, excepting for few hours exer-
else III pleasant weather, and then sec
that they have been we'll fed upon be-
ing Gurned out, as all they may eat OF
the frost bitten grass or weeds is an
injury to them greater, in value than
the cost OF the food given at the barn
would be. Go through the flock of
sheep once more, and see if there are
not others that should be culled out
and made mutton Of. This month
usually tests them as severely as any of
the fall months, and those that 90
through November in good condition
ought to winter well.
Important.